Grilled Corn Salad

Scaled for 6 portions · 6 steps

2medium shallots, (very thinly sliced)2small jalapeño peppers, (thinly sliced into rounds (use 1 pepper for moderate heat; remove seeds for mild heat))3.5 tbsplime juice, (plus more for serving)2 tbspextra virgin olive oil, (plus more for grilling)0.5 tspground cumin—Kosher salt or sea salt to taste—Freshly cracked black pepper6medium or 4 large ears of corn, (husked )1pint (~300g) cherry tomatoes1(15- ounce/425g) can pinto beans (or black beans), (drained and rinsed )0.5–0.75 cup(6-9g) cilantro (leaves and tender stems, finely chopped)1large ripe avocado, (diced or torn into chunks)

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